Schlehenkonfitüre

Ingredients

• 750 g hawthorn fruit (harvested after the first frost)
• 1 Organic lemon
• 250 g 3:1 gelatin sugar (from raw cane sugar)

Instructions

1. 1.

   First boil jars with lids for about 10 minutes in a large pot of hot water. Then remove jars from water and turn them over onto clean kitchen towels to cool.

2. 2.

   Meanwhile wash hawthorn, drain and cut into pieces. Rinse lemon hot, pat dry and peel the zest thinly. Squeeze juice.

3. 3.

   Add lemon juice to hawthorn. Together with lemon zest put in a pot and cook until soft. Then strain fruit through a sieve.

4. 4.

   Add hawthorn puree to gelatin sugar in a pot and simmer for 3–4 minutes over high heat, stirring frequently. Fill prepared jars almost full with the jam, seal well and let cool.